My Favorite Super Simple Pizza Red Sauce

Makes 3 ½ cups

1 (28 ounce) can whole tomatoes, San Marzano if you can find that type of tomato in can
2 cloves garlic, minced fine
2 tablespoons extra-virgin olive oil
Pinch of kosher salt, a large pinch
Pinch of ground black pepper

With an immersion blender or a regular blender, puree sauce until smooth. Warm to blend flavors. Use on pizza or pasta

My Favorite White Sauce

Makes 2 cups
Awesome with Marsala braised mushrooms

2 cups heavy cream
½ cup chopped fresh basil
1/4 cup chopped fresh chives
1 ½ teaspoons lemon zest
2 tablespoons fresh lemon juice
1 garlic clove, minced finely
Pinch of crushed red pepper flakes
Pinch of kosher salt
Pinch of fresh ground black pepper

With an immersion blender or a regular blender, puree until thick and creamy, about 30 seconds to 1 minute. Warm to blend flavors. Use on pizza or atop pasta.

Lotus Butter or Peanut Butter Saltine Toffee

Makes 2 dozen pieces

We’ve seen this recipe with caramel and melted chocolate. Here is my updated, fun version with the addition of either Lotus butter (HELLO delicious) or traditional peanut butter. Both ways, scrumptious, easy, and a big hit.

24 saltine crackers
1 cup (2 sticks) margarine or butter
1 cup light brown sugar
1 teaspoon instant espresso powder
1 cup Lotus butter, cookie butter or smooth peanut butter
12 ounces semi-sweet chocolate, chopped
¾ cup chopped, salted nuts, toasted coconut, or other topping
Preheat oven to 375℉. Line a 9 x 13 inch baking sheet with foil, leaving a bit of overhang. Grease the foil. Line the pan with crackers, placing them side by side and breaking them to fit tightly.
In a small saucepan over medium heat, bring the margarine and sugar to a boil, stirring until the sugar dissolves. Boil for 4 minutes, stirring constantly. Remove from heat and stir in the espresso. Pour the mixture over the crackers and spread to cover.
Bake until the top bubbles, about 10 minutes. Dollop the Lotus butter in a few drops all over the top, then bake until it softens, about 1 minute. Remove from oven and with an off-set spatula spread the Lotus butter evenly over the top. Sprinkle with the chocolate and nuts or coconut. Cool completely, at least 30 minutes. Refrigerate uncovered until set, about 2 hours.
Cut into squares and serve.

Slow-Cooker Split Pea Soup with Smoked Turkey

You asked for it so you’ve got it! More winter soups, more slow-cooker options, more healthy options that kids will like. Here’s a winter soup that fits each of these criteria. Admittedly, I love it when I start dinner early in the day, and am able to free up some time for other things, and then returning to a house filled with the incredible aroma of a home-cooked meal.

Serves 6

1 medium onion, chopped
2 large carrots, peeled and sliced about ¼ inch thick
2 celery ribs, chopped
1 small smoked turkey leg
2 bay leaves
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
1 lb. dried green split peas, rinsed
6 cups chicken stock
Chopped chives

Combine all ingredients except chives in a 6 quart slow cooker. Cover and cook on low until peas are tender but still retain their shape, about 8 hours.
Remove turkey leg and discard bay leaf. Stir soup to break apart peas and thicken the soup. When turkey is cool, shred meat into pieces, discarding skin, bone and gristle. Serve soup with chives.

Asian Glazed Corned Beef


Recipe by Miriam Pascal as printed in Real Life Kosher Cooking

Meat

Yield 8 servings

Talk about a crowd pleaser! I served this corned beef at a large family gathering, and I was surprised — and definitely pleased — to see that everyone, even the pickiest kids, were enjoying this meat — and for good reason! The sweet Asian flavors in the glaze are a fantastic pairing for the tangy pickled flavors of the beef, making a dish that had everyone reaching for seconds.

1 (3-4 pound) pickled brisket, preferably seccond cut
Glaze
¾ cup teriyaki sauce
2 Tablespoons soy sauce
2 Tablespoons
rice vinegar
2 Tablespoons honey
¼ cup brown sugar
½ inch fresh ginger, minced, OR 2 cubes frozen ginger
4 cloves garlic, minced

1. Preheat oven to 350°F.
2. Place meat in its bag of pickling liquid into a 9×13-inch (or larger, if needed) pan. Add water to the pan until the meat is covered. Cover pan tightly with foil; bake for 3 hours, until meat is tender. Drain water from the pan and set meat aside until cool enough to handle.
3. Meanwhile, prepare the glaze: Add glaze ingredients to a small bowl; whisk to combine.
4.Remove meat from bag; drain all liquid. Return to pan; pour half the glaze over meat. Bake, uncovered, for 15 minutes. Remove from oven; pour remaining glaze over meat. Bake for an additional 15 minutes.
5. To serve, slice meat and spoon glaze/sauce over it.
6. Variation The method of baking the corned beef in its liquid was taught to me by Mr. David Asovski, a master butcher and meat expert, as a way of preserving the pickled flavor of the meat. If you prefer a less-pickled flavor, remove meat from the pickling liquid; place meat into a pot and cover with water. Bring to a boil; cook for about three hours, until tender, then continue with Step 3.
Plan Ahead Meat can be frozen in an airtight container. Reheat, covered, until heated through. For best results, freeze after Step 2. Defrost, glaze, and bake fresh.

Chocolate Funnel Cakes


Recipe by Miriam Pascal as printed in Real Life Kosher Cooking
Dairy or Pareve

Yield 20 small funnel cakes

Funnel cakes are traditionally carnival or amusement park food, but with some pretty garnishes, you can elevate these tasty treats into a party-worthy dish. They get their name from the authentic way of making them: dropping the batter into hot oil using a funnel. This chocolate variety is somewhere between chocolate cake and funnel cake, with each little strand giving you an incredible crunch.

2-1⁄2 cups flour
1⁄2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
2 Tablespoons sugar
1⁄ cup brown sugar
pinch kosher salt
3 eggs
1 teaspoon vanilla extract
2 cups milk OR soy milk
oil, for frying
powdered sugar, for dusting
Optional Garnishes
ice cream
Mixed Berry Sauce (page 297)
fresh fruit
melted chocolate or chocolate shavings

1. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, sugars, and salt until
combined.
2. Add eggs, vanilla, and milk. Stir until combined and smooth. Place batter into a piping bag or a ziplock bag with a corner snipped off.
3. Heat about 1⁄2-inch oil in a frying pan over medium heat. Test if oil is hot enough by squeezing in a small amount of batter. When oil hot enough, the batter should rise right to the top.
4. Squeeze the batter into the hot oil, squeezing back and forth, making a freeform web-like pattern (see photo). Fry for about 1⁄2-1 minute, until bubbles form on the top. Flip; fry for an additional 30 seconds, then remove to paper towel to drain.
5. Sprinkle powdered sugar over the funnel cakes, then top with desired garnishes, optional. Serve hot.
Plan Ahead Funnel cakes can be fried a day or two ahead of time. Reheat in a single layer in oven. Top with
powdered sugar just before serving.

Beef Crostini with Horseradish Cream Sauce


Serves 10
I love this as an appetizer for any party because it’s delicious made ahead of time and served warm or at room temperature. It’s festive, pretty and delicious.

2 pounds London broil or Roast Beef, trimmed and tied
3 tablespoons olive oil
Kosher salt and freshly ground black pepper

Crostini:
2 baguettes, cut into twenty 1/2-inch-thick slices total
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Horseradish Sauce:

1 cup Tofutti sour cream
1/4 cup applesauce
2 tablespoons horseradish
2 tablespoons mayonnaise
2 tablespoons breadcrumbs
2 tablespoon minced chives
1 tablespoon fresh dill, chopped
Kosher salt and freshly ground black pepper

For the beef: Preheat the oven to 500 degrees F.
Place the beef roast on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat.
Roast until an internal thermometer reads 125 to 135 degrees F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice trying to remove grizzle and any extra veiny pieces.

For the crostini: Turn down the oven temperature to 400 degrees F.
Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes.

For the horseradish sauce: Add the Tofutti sour cream, applesauce, horseradish, mayonnaise, breadcrumbs, chives and dill to a medium bowl and mix until combined. Season with salt and pepper.

To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef and then top with another dollop of horseradish sauce

Sweet Potato and Cranberry Casserole


Serves 8 – 10

4 tablespoons unsalted margarine/butter, melted, plus more for buttering the baking dish
3 cups mashed sweet potatoes (3 to 4 large potatoes; about 1 3/4 pounds)
½ cup soymilk, non-dairy creamer or milk
⅓ cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1 ½ cups fresh cranberries (frozen are okay, but defrost)
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
4 tablespoons unsalted margarine/butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

For the filling: Preheat the oven to 350 degrees F and grease a 2-quart baking dish.
Whisk together the margarine/butter, mashed sweet potatoes, soymilk, brown sugar, vanilla, salt and the eggs in a large bowl. Fold in the cranberries. Transfer to the prepared baking dish.

For the topping: Combine the flour, brown sugar, margarine/butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Fall Spice Cake


Serves 10 – 12

2 sticks (1 cup) unsalted margarine or butter, softened
2 cups granulated sugar
1/2 cup light brown sugar
3 cups all-purpose flour
1/4 teaspoon baking soda
1 1/4 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
6 large eggs, at room temperature
1 cup Tofutti sour cream or dairy sour cream

Maple-Cinnamon Glaze:
1 cup confectioners’ sugar
3 tablespoons pure maple syrup
Pinch cinnamon

For the spice cake: Preheat the oven to 350 degrees F. Grease the inside of a 10-inch Bundt pan.

Cream the margarine/butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy.

Sift together the flour, baking soda, cinnamon, cloves and nutmeg.

Add the eggs to the creamed margarine, one at a time, beating after each addition. Add the Tofutti sour cream, alternating with the flour mixture, beginning and ending with the flour and beating until no flour is visible, but be careful not to overbeat the batter.

Pour the batter into the prepared pan; tap the pan on the counter to remove any air pockets. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean. Cool slightly in the pan, 5 to 10 minutes, then turn out onto a rack while still warm.

For the maple glaze: In a medium bowl, stir together the confectioners’ sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Drizzle the glaze decoratively over the cake. Serve the cake warm or room temperature.

Asian Mustard Vinaigrette Tuna Tartare


Poke bowls, ceviche, tartare are all on my favs list lately. It’s light and fresh and super healthy. I serve each of these as Shabbos appetizers too. A quick serving and prepping tip….keep the sushi grade tuna frozen until ready to use. Thaw for about 15 minutes, then slice into the perfect sized cubes, no shredding and as the fish defrosts it absorbs all the great flavors of the other ingredients. This week I’ve savoring this new tartare recipe.

Asian Mustard Vinaigrette
2 1/2 tablespoons rice vinegar
1 tablespoon extra-virgin olive oil
1/2 tablespoon toasted sesame oil
2 teaspoons prepared Korean mustard or Dijon mustard
1 teaspoon sugar
Kosher salt or sea salt and freshly ground black pepper

Tuna Tartare
8 ounces sashimi-quality tuna, diced
Heaping 1/3 cup finely diced seedless cucumber
2 tablespoons thinly sliced scallions or chives
2 tablespoons finely chopped shallots
4 teaspoons toasted sesame oil
2 teaspoons black sesame seeds, plus for serving
2 teaspoons roasted sesame seeds, plus for serving
Pinch kosher salt or sea salt

For the vinaigrette: In a small bowl, combine the rice vinegar, olive oil, sesame oil, mustard, sugar and some salt and pepper. Whisk until the sugar has dissolved and the vinaigrette is emulsified. Cover and store in the refrigerator if not using immediately. (Makes about 5 tablespoons)

For the tartare: In a medium bowl, gently toss together the tuna, cucumbers, scallions, shallots, sesame oil, black sesame seeds, roasted sesame seeds and 2 tablespoons of the vinaigrette. Season with salt.

Divide the tartare between two bowls or plates and sprinkle with additional roasted and black sesame seeds and the julienned perilla leaf.

Serve immediately.

Szechwan Broccoli

Recipe is from One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends, by Rebecca Katz.

2 bunches broccoli
½ teaspoon sea salt
2 tablespoons brown rice vinegar
2 tablespoons tamari
1 tablespoon mirin
½ teaspoon toasted sesame oil
1 teaspoon maple syrup
2 teaspoons sesame oil
Pinch of red pepper flakes or cayenne
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 scallions, both green and white parts, minced

Remove the florets from the broccoli. Peel the broccoli stems with a vegetable peeler until smooth. Slice the stems into bite-size pieces.

Bring a large pot of water to a boil. Add the salt. Add the broccoli and blanch for 30 seconds. Transfer with a slotted spoon to a cold water bath to stop the cooking and preserve the broccoli’s color. Drain the broccoli and set aside.

In a small bowl mix the vinegar, tamari, mirin, toasted sesame oil, and maple syrup.

Have all your ingredients ready for a quick finish. Heat a wok or saute pan over medium-high heat. Add the sesame oil, red pepper flakes, garlic, ginger, and scallions. Stir quickly for about 30 seconds, just until aromatic.

Add the sauce to the wok and simmer until thickened, about 30 seconds. Add the broccoli and heat through, about 15 seconds. Serve immediately.

Israeli Couscous with Orange, Dried Cranberries and Toasted Nuts


Serves 6

1 tablespoon extra-virgin olive oil
1 tablespoon fresh orange juice
1/2 teaspoon finely grated orange zest
Kosher salt and freshly ground black pepper, to taste
1 tablespoon coconut oil or canola oil
1 cup Israeli or pearl couscous
1 1/3 cups pareve chicken broth, chicken broth or vegetable broth
1/4 cup dried cranberries or craisins
1/4 cup coarsely chopped toasted almonds
1/4 cup sliced scallions
3 tablespoons finely chopped fresh mint

In a medium bowl, whisk the oil, juice, zest, 1/4 teaspoon salt, and a good pinch of pepper.
Melt the coconut oil in a medium saucepan over medium heat. Add the couscous and cook, stirring, until light golden, about 3 minutes. Add the broth, bring to a boil, reduce to a simmer, cover, and cook until nearly tender, about 8 minutes. Stir in the cranberries, cover, and cook for 1 minute more.
Toss the couscous, almonds, scallions, and mint with the vinaigrette and serve.

Shaved Cucumber Salad


Serves 6

1/4 cup rice vinegar
2 tablespoons seeded and minced jalapeno or red spicy pepper, like a Fresno chile or a red jalapeno
4 teaspoons granulated sugar
4 medium cucumbers, trimmed and peeled

In a medium bowl, combine the vinegar, jalapeno, and sugar. With a vegetable peeler, shave the cucumbers into the bowl in long, wide strips. Toss and let sit briefly before serving.

Endive and Persimmon Salad with Toasted Nuts and Dijon Vinaigrette


Serves 6

1/2 cup hazelnuts, toasted, chopped (or other toasted nut)
1 pound Belgian endives, cut crosswise into 1-inch pieces
1 pound radicchio or other mesclun, torn
1 pear—quartered, cored and cut into 1/2-inch cubes
1 persimmon, cut into 1/2-inch cubes (if not available or in
season, use mango)
2 cups baby arugula
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup canola oil
1/4 cup walnut oil, avocado oil or hazelnut oil (or use canola oil and olive oil in equal parts, 2 tablespoons each)
Salt and freshly ground pepper

In a large bowl, toss the endives, radicchio, pear, persimmon and arugula.
In a small bowl, whisk the mustard, lemon juice and vinegar. Whisk in the olive, canola and nut oil and season with salt and pepper.
Just before serving, pour the dressing over the salad, toss well and garnish with the toasted hazelnuts.

Endive Salad with Apple Dressing and Roasted Nut Crumble


Serves 4

⅓ cup apple juice
2 tablespoons white wine vinegar
¼ teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
2 teaspoons olive oil
½ teaspoon Kosher salt
5 endive, preferably purple
1 cup hearts of palm, sliced

Nut crumble
½ cup pistachios
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon fresh lemon juice
¾ teaspoon kosher salt
¼ teaspoon fresh ground black pepper

For the dressing: Whisk apple juice, vinegar, lemon zest and juice, oil, salt and pepper until blended.

For the nut crumble: Preheat oven to 300°F. Toast pistachios on a large baking sheet for about 8 minutes. While hot toss iwth oil, honey, lemon juice, salt and pepper.

In a bowl, toss endive and hearts of palm with desired amount of dressing. Spoon nut crumble over salad and serve.

Apple Pound Cake with Caramel Glaze


Serves 12

3 Gala apples or Granny Smith apples 
(1 1/2 pounds)—peeled, cored and sliced 1/2 inch thick

1 tablespoon Apple brandy or brandy
¾ teaspoon ground cinnamon

2 ¼ cups plus 2 tablespoons sugar

3 sticks unsalted margarine, at room temperature
1/4 teaspoon kosher salt

3 large eggs

3 cups all-purpose flour

1 tablespoon baking powder


Caramel Glaze
¼ cup sugar

2 tablespoons pareve whipping cream

2 tablespoons unsalted margarine

For the cake: In a large bowl, toss the apples with the brandy, cinnamon and 2 tablespoons of the sugar. Let stand for 30 minutes. 


Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray. 


In an electric mixer, beat the 3 sticks of margarine with the remaining 2 1/4 cups of sugar and the salt until pale yellow and fluffy, about 3 minutes. Beat in the eggs one at a time until smooth. Using a wooden spoon, stir in the flour and baking powder until a thick, smooth batter forms. Fold in 
about 8 slices of the apple slices. Spread the batter in the prepared pan. 


Arrange the remaining apples in slightly overlapping concentric circles on the batter and drizzle on the juices. Bake for about 1 hour and 40 minutes, until a cake tester inserted in the center comes out clean.

Make the glaze In a small saucepan, combine the sugar with 2 tablespoons of water and bring to a simmer without stirring. Cook over moderate heat, swirling the pan, until an amber caramel forms, about 4 minutes. Carefully add the whipping cream and margarine (the mixture will sputter) and cook, whisking, until the caramel is smooth, about 2 minutes. 


Transfer the cake to a rack and let stand for 10 minutes. Unmold the cake and poke a few times with a toothpick or skewer. Brush the top with the glaze. Let cool slightly and serve warm or at room temperature. 


Asian Maple Glazed Turkey


Serves 6

For the marinade
1 teaspoon kosher salt
2 tablespoons dark brown sugar
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup Scotch
1 tablespoons pure maple syrup
1 tablespoons minced garlic
1 tablespoons minced fresh ginger
1/4 teaspoon Chinese five-spice powder
1 (2 to 2-1/2 lb. total) turkey breast or turkey London broil

For the glaze
1/4 cup hoisin sauce
2 tablespoons pure maple syrup
1 tablespoons dark brown sugar
1 tablespoon Scotch
2 teaspoon toasted sesame oil
1 teaspoon minced fresh ginger
Thinly sliced scallions, for garnish

In a large ziplock bag, combine the salt and sugar with 4 cups cold water and stir until dissolved. Add the hoisin and soy sauces, the Scotch, maple syrup, garlic, ginger, and five-spice powder. Submerge the turkey in the brine, cover, and refrigerate for at least 6 hours and up to 12 hours.

Position a rack in the center of the oven and preheat to 375°F.

In a small saucepan, combine the hoisin sauce, maple syrup, sugar, Scotch, sesame oil, and ginger, and cook over medium-low heat, stirring occasionally, until the mixture comes to a boil. Remove from the heat.

Line a rimmed baking sheet with foil, Take the turkey out of the brine/marinade, shaking off any excess. Pat dry with paper towels, and place on the rack. Brush with about half of the glaze. roast for 30 minutes, brush with about half of the remaining glaze, and roast until the turkey registers 165°F on an instant-read thermometer, another 10 to 15 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 5 minutes. Slice and serve with the scallions.

Rosh Hashanah Quinoa


Serves 8

¼ cup extra virgin olive oil, divided
1 small red onion, diced
3 cups water
1 1/2 cups quinoa
1 teaspoon kosher salt
¼ cup pure maple syrup
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon orange zest
½ teaspoon freshly ground black pepper
1 cup chopped apples
½ cup craisins or pomegranate seeds
Garnish: Chopped parsley

In a 4 quart saucepan, heat 1 tablespoon oil. Add onion and cook until soft and lightly browned. Add water, quinoa and salt and bring to a boil. Cover and reduce heat to simmer and cook until liquid is absorbed, about 13 – 15 minutes.

In a large bowl, whisk maple syrup, vinegar, mustard, zest, pepper and the remaining 3 tablespoons oil.

Add hot quinoa (so that it absorbs the dressing), and stir to coat. Add apples and craisins. Garnish with chopped parsley.

Garlicky Lemon-Thyme-Marinated Lamb Chops


Serves 6
Original recipe courtesy of Food and Wine magazine. I’ve altered it a bit but it’s wonderfully flavorful.

2/3 cup olive oil
2/3 cup fresh lemon juice; more wedges for serving
1/4 cup pure maple syrup
8 cloves finely chopped garlic
1/4 cup fresh thyme leaves or 1 ½ tablespoons dried thyme
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
12 lamb rib chops, trimmed

In a medium bowl, whisk the oil, lemon juice, and maple syrup. Add the garlic, thyme leaves, pepper flakes, salt, and black pepper, and stir to combine.

Put the chicken in a non-reactive container or zip-top bag and pour the marinade over them, turning to coat on all sides. Marinate the lamb chops for at least 1 hour at room temperature or cover and refrigerate for up to 24 hours.

When ready to grill, heat a gas or charcoal grill to medium-high heat (400°F to 475°F).

Remove the lamb chops from the marinade, shaking off the excess. Grill the chops, turning once, until cooked through, about 6 minutes. Season with more salt to taste, and garnish with lemon wedges and thyme sprigs.

Red Wine BBQ Chicken


2 tablespoons extra-virgin olive oil, plus more for brushing

2 shallots, minced

2 garlic cloves, minced

1 cup ketchup

1 cup red wine
2 tablespoons packed light brown sugar

½ tablespoon sriracha sauce, or to taste
1 tablespoon Dijon mustard

1 teaspoon kosher salt
¼ teaspoon ground black pepper

12 mixed chicken drumsticks and thighs
 or chicken pieces

In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the ketchup, wine, sugar, sriracha sauce and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper.
Heat your grill or grill pan over medium-high heat. Let the grill reach a temperature of about 450°F (use your thermostat on the grill to check the temperature). Turn down the burners to very low, and grill for about 5 minutes per side or until an internal temperature reaches 165°F.
Alternatively, preheat the oven to 425°. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Roast for 15 minutes, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the 
thickest piece registers 165°F. Transfer to a platter and serve.

Dried Herb Rub

Makes about ½ cup

2 tablespoons dried oregano, rubbed
2 tablespoons dried parsley, rubbed
2 tablespoons dried basil, rubbed
1 tablespoon finely chopped thyme
1 teaspoon finely grated lemon zest
1 teaspoon crushed red pepper
In a small bowl, whisk all of the ingredients until combined.
MAKE AHEAD
The dried herb rub can be stored in an airtight container for up to 3 months.

Pineapple-Soy Marinade

Makes 3 cups marinade
The pineapple and soy sauce tenderize tough cuts of meat. I use this on London broil, minute steak split roasts, brick roast, shell roast and brisket.

2 cups pineapple juice
1/4 cup soy sauce
2 tablespoons distilled white vinegar
2 tablespoons canola oil
2 garlic cloves, finely grated
1 teaspoon kosher salt
1 teaspoon pepper

In a medium bowl, whisk all of the ingredients until combined. Marinate meats or chickens for 2 hours, then grill or bake roasts covered.

Fresh Herb Marinade, Summertime Favorite

Great on chicken or roasts
Makes about 2 cups marinade

1 cup flat leaf parsley, chopped
3 tablespoons chopped chives
2 tablespoons mixed fresh herbs, chopped (try basil, parsley, mint, tarragon, marjoram, cilantro or any herb of choice)
¼ cup olive oil
1 teaspoon lemon zest
3 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper

Whisk ingredients in a small bowl. In a zip-lock plastic bag, coat chicken or steaks with marinade and let stand at room temperature for 1 hour or in the refrigerator for up to 4 hours. Remove chicken or steak from marinade before grilling.
Heat your grill or grill pan over medium-high heat. Let the grill reach a temperature of about 450°F (use your thermostat on the grill to check the temperature). Turn down the burners to medium (and for chicken, turn down to very low). Place the steaks on the grill. Close the grill. Do not disturb for 5 – 6 minutes. Turn steaks over and grill until desired doneness, about 5 – 6 minutes more for rare (or 135°F internal temperature), 7 – 10 minutes for medium (145°F to 155°F degrees).
Instructions above for 1 – 2 lb. pieces of steak, like Delmonico, skirt, hanger, and minute steak roasts.
For individual steaks: Grill on medium-low burners for approximately 4 minutes per side, depending on thickness. For rare, cook until internal temperature reaches 135°F, 140-145°F for medium, and why buy meat to cook it well-done.
For chicken:
Boneless, skin-less: grill on very low heat, about 3 – 5 minutes per side
Chicken on the bone: grill on very low heat, about 5 – 7 minutes per side, approximately 165°F

My Go-To Grilling Marinade


I like to use this on tender, somewhat thin cuts of meat, like a Del Monico steak, or a hanger steak. Ask your butcher for a tender cut if you don’t see a Del Monico, minute steak, hanger steak or a skirt steak (just rinse this well and even soak in water to get out some of the saltiness before adding the marinade) and he can recommend something that works well on the grill. This marinade is terrific and comes together in minutes.
3 pounds Del Monico steak, hanger steak, minute steak split roast
1/3 cup olive oil
1/3 cup soy sauce
1 tablespoon brown sugar
1 tablespoon tomato paste
1 – 2 teaspoons dried rosemary
1 – 2 teaspoons dried thyme
3 cloves garlic, crushed

In a small bowl, mix marinade ingredients. Pour over meat in a non-reactive dish or in a zip-lock bag. Marinate for a minimum of 3 hours or up to overnight.

Heat your grill or grill pan over medium-high heat. Let the grill reach a temperature of about 450°F (use your thermostat on the grill to check the temperature). Turn down the burners to medium. Place the steaks on the grill. Close the grill. Do not disturb for 5 – 6 minutes. Turn steaks over and grill until desired doneness, about 5 – 6 minutes more for rare (or 135°F internal temperature), 7 – 10 minutes for medium (145°F to 155°F degrees).